CHEF JEFF — ONE BYTE AT A TIME: Tomato and White Bean Salad

What meal would be complete without an accompanying tasty salad?

Tomato and White Bean Salad

2 medium-size, ripe tomatoes, cut into large cubes (about 2 cups)

1 cup drained and rinsed canned Great Northern or other small white beans

2 tablespoons reduced-fat Italian salad dressing

Salt and freshly ground pepper

2 tablespoons chopped parsley (optional)

Place tomatoes and beans in a bowl and add dressing. Toss well. Add salt and pepper to taste and mix again. Sprinkle parsley on top.

Yield: Serves 2.

Approximate nutritional analysis per serving: 194 calories, 9 percent of calories from fat, 1.9 grams fat (0.3 grams saturated, 0.4 grams monounsaturated), 1 milligram cholesterol, 11.4 grams protein, 35.5 grams carbohydrates, 8.7 grams fiber, 219 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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